Peposa Dell'Impruneta (Tuscan Braised Black Pepper Beef)
Ingredients List
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6 beef short ribs (8 to 10 oz. each)
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1 tablespoon kosher salt
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8 cloves garlic, peeled and crushed
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1 tablespoon tomato paste
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2 tablespoons whole black peppercorns, freshly crushed
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1 tablespoon freshly ground black pepper
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3 sage leaves
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3 small sprigs fresh rosemary
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2 bay leaves
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2 cups red wine, preferably Chianti
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salt to taste, to adjust sauce
Instructions
Transfer the meat to a large mixing bowl and season all sides with 1 tablespoon of kosher salt.
Place minced garlic and a pinch of salt into a mortar and use the pestle to grind until it forms a paste. Add tomato paste and mash until fully combined. Transfer the mixture into a bowl with the beef and rub it generously onto all sides. Sprinkle crushed peppercorns and ground pepper over the beef, making sure to coat it evenly. Place the beef in a deep skillet or Dutch oven, bone side down. Tuck sage leaves, rosemary sprigs, and dried bay leaves between the pieces of meat. Carefully pour the wine along the edge of the pan to avoid splashing over the top of the meat.
Heat the pan over high heat and bring to a simmer. Reduce the heat to low, cover tightly, and cook the meat until it becomes fork-tender, turning the pieces every 30 minutes or so, for about 3 and a half hours. Once done, transfer the meat to a warm bowl.
Raise the heat to high and bring the braising liquid to a boil. Let it simmer until the liquid is reduced by half or has thickened slightly, which should take 8 to 10 minutes. Remove the bones from the meat.
Once the sauce has thickened, return the meat to the skillet. Lower the heat to medium-low and spoon the sauce over the meat. Continue cooking for about 5 minutes, or until the meat is heated through.
Chef's Tips
Traditionally, beef shank is used in this recipe, but short ribs are a great alternative. You could also use chunks of beef chuck, though the cooking time would need to be adjusted. Just be sure to cook until the meat is tender and easily pierced with a fork.
This dish is fantastic served over polenta, but it would also be great with rice or pasta.
Nutritional Information (per serving)
| 655 | Calories |
| 52g | Fat |
| 5g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 655 | |
| % Daily Value * | |
| Total Fat 52g | 67% |
| Saturated Fat 22g | 111% |
| Cholesterol 116mg | 39% |
| Sodium 1075mg | 47% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 1g | 4% |
| Total Sugars 0g | |
| Protein 28g | 55% |
| Vitamin C 3mg | 3% |
| Calcium 44mg | 3% |
| Iron 4mg | 23% |
| Potassium 445mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5